The Courier-Mail - QWeekend - - THE CHEF - PHILIP JOHN­SON


2 cloves gar­lic, crushed Grated zest of 2 lemons 2 tsp dried oregano 4 tsp fenu­greek 50ml olive oil 2 tsp salt 2.5kg lamb shoul­der, bone in 40g za’atar 4 vine-ripened toma­toes, roughly chopped 2 Le­banese cu­cum­bers, peeled, seeds re­moved, roughly chopped 2 shal­lots, finely sliced 6 radishes, sliced 1 cup pars­ley leaves 2 tbs chopped dill

1 tsp dried mint Small bunch chives, cut into ba­tons Juice of 1 lime 2 tbs olive oil Sea salt/finely ground black pep­per


1. Com­bine gar­lic, lemon zest, oregano, fenu­greek, oil and salt. Rub evenly over shoul­der of lamb. Wrap tightly, leave to mar­i­nate, re­frig­er­ated, for min­i­mum 4 hours, prefer­ably overnight. 2. Pre­heat oven to 150˚C. Un­wrap lamb, place in deep roast­ing tray or oven­proof dish, add 250ml wa­ter; cover tray tightly with foil, roast in oven for 2 hours. Re­duce tem­per­a­ture to 110°C, cook for a fur­ther 4 hours. Add a cup more wa­ter if tray be­comes dry. 3. Re­move foil, sprin­kle lamb lib­er­ally with za’atar, cook for one more hour to al­low crust to form. Rest lamb in a warm place for 30 min­utes be­fore serv­ing. 4. Com­bine veg­eta­bles and herbs in large mix­ing bowl. Whisk lime juice and olive oil to­gether and sea­son with salt and pep­per. Toss through salad gen­tly, trans­fer to serv­ing bowl.


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